Chocolate-Avocado Pudding

I made this for Easter dessert tonight as the ‘lighter, vegan option’ next to the fabulous creme brulee bites that my mother-in-law made. I knew that I would like it, but it was surprisingly a big hit from the entire peanut gallery!  My in-laws have started to become a bit more comfortable with the word ‘vegan’ followed by  ‘good tasting foods’  these days…I did, however, neglect to mention that avocados were involved until everyone tasted. They were pretty shocked though continued to lick their spoons clean!  A healthy alternative for your chocolate fix, this recipe is vegan, raw, and gluten-free. I used agave to sweeten, but next time I might just try coconut nectar, brown rice syrup or maple as an even lower-glycemic alternative. 

Chocolate-Avocado Pudding

[Yield: about 4 servings]

1/2 cup nut butter (pecan, cashew work well)
1 cup agave nectar
1 cup water
1/4 cup cocoa powder
1 tsp sea salt
2 Tbsp coconut oil, warmed to liquify
2 medium avocados

Blend the nut butter, agave, water, cocoa and salt in high-speed blender or vitamix until smooth. With the blender running, slowly add the coconut oil. Add the avocados and blend until smooth. Divide into small cups or bowls and allow to set in the refrigerator until ready to serve. Top with fresh berries and/or cacao nibs.
This can be made up to two days in advance.

4 thoughts on “Chocolate-Avocado Pudding

  1. I’ve only every tried this when someone else made it, and it was devine. Your recipe is so straightforward I have no reason not to try making it on my own. Thanks for sharing this healthy treat!

    1. It is truly my goal to make my recipes approachable and straightforward, so I thank you. Let me know if you give this one a try!

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